Pepper Steak Stir Fry
Pepper Steak Stir Fry is a gluten free and dairy free recipe with 6 servings. One portion of this dish contains around 23g of protein, 7g of fat, and a total of 232 calories. For $2.8 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe is liked by 59 foodies and cooks. It works well as a main course. It is brought to you by A Teaspoon of Happiness. It can be enjoyed any time, but it is especially good for valentin day. If you have bell peppers, low sodium soy sauce, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a great spoonacular score of 95%. If you like this recipe, you might also like recipes such as Ginger Pepper Steak Stir Fry, Venison Pepper Steak Stir Fry, and Asian Steak Topped With Bell-pepper Stir Fry.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
3 bell peppers, thinly sliced
2 8-ounce can sliced water chestnuts
1 tablespoon cornstarch
1¼ pounds flank steak, thinly sliced
2 tablespoons minced fresh ginger
6 garlic cloves, minced
2 - 3 green onions, thinly sliced (optional, for topping)
½ cup reduced-sodium soy sauce
1 tablespoons olive oil
¼ teaspoon crushed red pepper flakes
3 tablespoons rice vinegar
¼ cup water
Equipment:
frying pan
wok
Cooking instruction summary:
In a large skillet or wok, heat olive oil to medium high.Add crushed red pepper, garlic and ginger and sauté until fragrant - about 30 seconds.Add sliced bell peppers and sauté, stirring occasionally until tender but not too soft - about 10 minutes.Remove from pan and set aside.Remove beef from marinade and set marinade aside for later.Sauté beef, stirring occasionally, until browned - about 5 minutes.Add marinade and water chestnuts and cook unit sauce has thickened - about 2 minutes.Return peppers to pan.Remove from heat and allow sauce to thicken for a few minutes before serving.
Step by step:
1. In a large skillet or wok, heat olive oil to medium high.
2. Add crushed red pepper, garlic and ginger and sauté until fragrant - about 30 seconds.
3. Add sliced bell peppers and sauté, stirring occasionally until tender but not too soft - about 10 minutes.
4. Remove from pan and set aside.
5. Remove beef from marinade and set marinade aside for later.Sauté beef, stirring occasionally, until browned - about 5 minutes.
6. Add marinade and water chestnuts and cook unit sauce has thickened - about 2 minutes.Return peppers to pan.
7. Remove from heat and allow sauce to thicken for a few minutes before serving.
Nutrition Information:
covered percent of daily need
